It's Monday, so let's get Baking Mad with my friends from http://www.bakingmad.com with a French classic.
For my Pain Au Chocolat, you'll need:
250ml milk
450gr plain flour
1tsp yeast
Chocolate bars
10gr unsalted butter
40gr golden caster sugar
150gr unsalted butter
1tsp salt
1egg
Method:
First make the dough - in a bowl of a mixer place the milk, flour, yeast, unsalted butter, sugar and salt. Using the dough hook mix 'til the dough has detached itself from the bowl.
Place in a slightly floured bowl, cover with film or damp towel and leave to prove for 40mins at room temperature. Punch it down and turn onto a floured surface. Using a rolling pin, batch the butter into a rectangle. Roll the dough into a square, place the butter into the middle and fold the dough like an envelope. You must make sure the butter is completely wrapped-in.
Using the rolling pin roll the dough into a rectangle 20cmx50cm. Fold the dough in thirds lengthways, like a business letter. This completes the first “tour”.
Rotate to 90 degrees so that the folded edge is on your left and the dough is facing you like a book. Roll and repeat the operation and cover and place in the fridge for at least 30mins and then give the dough another 2 “tours", so you complete 4 “tours” in total.
Then, roll the pastry into a rectangle and cut bands roughly 10cm by 20cm 5mm thick. Place the chocolate bar on the top and then roll them.
Place them on a buttered baking tray making sure to have the joint under the roll. With your hand flattened them gently. Cover and let to prove at room temperature for another 35/40 mins. Brush with the beaten egg and bake in a pre heated oven 180c for 25/30mn till golden brown.
Let to cool down before serving with a fresh coffee!
Happy Baking!
E x

published:20 Oct 2014

views:86897

Delicious cheat's on a French iconic Pastry : "Pain au Chocolat", also called Chocolatine or Chocolate Croissant.
Perfect for Valentine's day ! What can I say. If you got a woman/man then you might keep it close with this recipe. And if you're single, make this recipe and it shouldn't last ;)
***********************
* LOVE & SUPPORT *
***********************
Support my work on : https://www.patreon.com/frenchguycooking
--
Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
****************
* SUBTITLES *
****************
You want to Help everyone understand that F* French ??
Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A
***************
* MERCH *
***************
I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking
***************
* FACEBOOK *
***************
http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;)
*****************
* INSTAGRAM *
*****************
http://instagram.com/frenchguycooking
*************
* TWITTER *
*************
http://www.twitter.com/frenchguycookin
**************************
* COOKBOOK PROJECT *
**************************
I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-project
Lots of love,
Alex

published:12 Feb 2014

views:145623

These homemade croissants are insanely delicious! They are light, buttery, and flakey! How about adding in some chocolate to make your life a tad bit sweeter. These croissants are also FATFREE! Okay, the last part is a lie but still...Link to recipe can be found here:
http://eatnowcrylater.com/croissantsandpainauchocolat/
My New Blog: http://eatnowcrylater.com/
FacebookPage: http://www.facebook.com/pages/EatNowCryLater/294629477266249
Instagram: http://instagram.com/eatnowcrylater
Twitter: https://twitter.com/its_sav
Tumblr: http://savedale.tumblr.com/
Google +: https://plus.google.com/u/0/109605945647328950407/posts

DelectablePain Au Chocolat (aka Chocolate filled croissants). Everyone loves them and they are easier to make than you think, and worth the time and patience it takes http://ashleemarie.com/pain-au-chocolat-recipe
______________________________________↓↓↓↓↓↓ CLICK TO GET LINKS TO RECIPES ↓↓↓↓↓↓ ______________________________________
Subscribe to my channel https://youtube.com/ashleemariecakes?sub_confirmation=1
When I go to a bakery the first thing I always look for are these chocolate filled croissants, and now I make them for myself. Buttery, flaky deliciousness filled with warm melted dark chocolate, the perfect bite.
ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it
MORE VIDEOS IN THE SERIESLaminated dough https://youtu.be/wonSzf--zVw
Croissant https://youtu.be/39Gx5UVgcyE
Pain au chocolat https://youtu.be/QHZ6RkVYQMU
Kouign Amann https://youtu.be/uubfn_WxE-o
Cronut https://youtu.be/NuE9HEGym7Y
TIPS FOR WORKING WITH DOUGH
Double in size https://youtu.be/MttfpQL1Mx4
Rise without sticking https://youtu.be/qJlVNjhycW8
ABOUT ASHLEE MARIE
I'm a self taught home chef and cake decorator. I've been blogging for 9 years and what I love more than cooking and baking is teaching. I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE
Blog: http://ashleemarie.com
periscope: http://periscope.tv/ashleemariecake
Facebook: http://facebook.com/ashleemariecakes
Pinterest: https://www.pinterest.com//follow/ashleemariecake
Instagram: http://instagram.com/ashleemariecakes
Twitter: http://twitter.com/ashleemariecake
HERES IS THE FILMING EQUIPMENT I USENikon D610 (camera A front shots) http://amzn.to/1TBRiFE
Nikon 50mm f/1.8G Lens http://amzn.to/1SP6hMe
Nikon D5100 (camera B above shots) http://amzn.to/1RYcdS8
Tameron AF 28-75mm f/2.8 Lens http://amzn.to/1SP6tei
Tripod http://amzn.to/1RYchRO
Manfrotto 420B combi-boom stand http://amzn.to/1oZrVAR
Manfrotto 496RC2 ball head http://amzn.to/1TBRzbC
Rode Lavalier microphone http://amzn.to/1RYclAZ
3 Light kit http://amzn.to/1SP6MWt
sand bags http://amzn.to/1n89lG6
Tabletop (white grey wood) http://www.ikea.com/us/en/catalog/products/50251350/#/00240241
slider http://amzn.to/1TIJ0f6
AND THE PRODUCTION EQUIPMENT I USE
Desktop microphone http://amzn.to/1RYczrG
Adobe Premiere Pro CC http://amzn.to/1oZsiLX
Lynda.com courses
"Lift me up" Song by zhanic at Pond 5 http://bit.ly/pond5liftme

Baking Mad Monday: Pain Au Chocolat

It's Monday, so let's get Baking Mad with my friends from http://www.bakingmad.com with a French classic.
For my Pain Au Chocolat, you'll need:
250ml milk
450gr plain flour
1tsp yeast
Chocolate bars
10gr unsalted butter
40gr golden caster sugar
150gr unsalted butter
1tsp salt
1egg
Method:
First make the dough - in a bowl of a mixer place the milk, flour, yeast, unsalted butter, sugar and salt. Using the dough hook mix 'til the dough has detached itself from the bowl.
Place in a slightly floured bowl, cover with film or damp towel and leave to prove for 40mins at room temperature. Punch it down and turn onto a floured surface. Using a rolling pin, batch the butter into a rectangle. Roll the dough into a square, place the butter into the middle and fold the dough like an envelope. You must make sure the butter is completely wrapped-in.
Using the rolling pin roll the dough into a rectangle 20cmx50cm. Fold the dough in thirds lengthways, like a business letter. This completes the first “tour”.
Rotate to 90 degrees so that the folded edge is on your left and the dough is facing you like a book. Roll and repeat the operation and cover and place in the fridge for at least 30mins and then give the dough another 2 “tours", so you complete 4 “tours” in total.
Then, roll the pastry into a rectangle and cut bands roughly 10cm by 20cm 5mm thick. Place the chocolate bar on the top and then roll them.
Place them on a buttered baking tray making sure to have the joint under the roll. With your hand flattened them gently. Cover and let to prove at room temperature for another 35/40 mins. Brush with the beaten egg and bake in a pre heated oven 180c for 25/30mn till golden brown.
Let to cool down before serving with a fresh coffee!
Happy Baking!
E x

5:37

Pain au Chocolat, Chocolate Croissant #mothersday

Pain au Chocolat, Chocolate Croissant #mothersday

Pain au Chocolat, Chocolate Croissant #mothersday

Delicious cheat's on a French iconic Pastry : "Pain au Chocolat", also called Chocolatine or Chocolate Croissant.
Perfect for Valentine's day ! What can I say. If you got a woman/man then you might keep it close with this recipe. And if you're single, make this recipe and it shouldn't last ;)
***********************
* LOVE & SUPPORT *
***********************
Support my work on : https://www.patreon.com/frenchguycooking
--
Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
****************
* SUBTITLES *
****************
You want to Help everyone understand that F* French ??
Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A
***************
* MERCH *
***************
I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking
***************
* FACEBOOK *
***************
http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;)
*****************
* INSTAGRAM *
*****************
http://instagram.com/frenchguycooking
*************
* TWITTER *
*************
http://www.twitter.com/frenchguycookin
**************************
* COOKBOOK PROJECT *
**************************
I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-project
Lots of love,
Alex

9:20

Homemade butter croissants and pain au chocolat!

Homemade butter croissants and pain au chocolat!

Homemade butter croissants and pain au chocolat!

These homemade croissants are insanely delicious! They are light, buttery, and flakey! How about adding in some chocolate to make your life a tad bit sweeter. These croissants are also FATFREE! Okay, the last part is a lie but still...Link to recipe can be found here:
http://eatnowcrylater.com/croissantsandpainauchocolat/
My New Blog: http://eatnowcrylater.com/
FacebookPage: http://www.facebook.com/pages/EatNowCryLater/294629477266249
Instagram: http://instagram.com/eatnowcrylater
Twitter: https://twitter.com/its_sav
Tumblr: http://savedale.tumblr.com/
Google +: https://plus.google.com/u/0/109605945647328950407/posts

How to make Pain Au Chocolat - Laminated dough - pastry series part 3

DelectablePain Au Chocolat (aka Chocolate filled croissants). Everyone loves them and they are easier to make than you think, and worth the time and patience it takes http://ashleemarie.com/pain-au-chocolat-recipe
______________________________________↓↓↓↓↓↓ CLICK TO GET LINKS TO RECIPES ↓↓↓↓↓↓ ______________________________________
Subscribe to my channel https://youtube.com/ashleemariecakes?sub_confirmation=1
When I go to a bakery the first thing I always look for are these chocolate filled croissants, and now I make them for myself. Buttery, flaky deliciousness filled with warm melted dark chocolate, the perfect bite.
ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it
MORE VIDEOS IN THE SERIESLaminated dough https://youtu.be/wonSzf--zVw
Croissant https://youtu.be/39Gx5UVgcyE
Pain au chocolat https://youtu.be/QHZ6RkVYQMU
Kouign Amann https://youtu.be/uubfn_WxE-o
Cronut https://youtu.be/NuE9HEGym7Y
TIPS FOR WORKING WITH DOUGH
Double in size https://youtu.be/MttfpQL1Mx4
Rise without sticking https://youtu.be/qJlVNjhycW8
ABOUT ASHLEE MARIE
I'm a self taught home chef and cake decorator. I've been blogging for 9 years and what I love more than cooking and baking is teaching. I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE
Blog: http://ashleemarie.com
periscope: http://periscope.tv/ashleemariecake
Facebook: http://facebook.com/ashleemariecakes
Pinterest: https://www.pinterest.com//follow/ashleemariecake
Instagram: http://instagram.com/ashleemariecakes
Twitter: http://twitter.com/ashleemariecake
HERES IS THE FILMING EQUIPMENT I USENikon D610 (camera A front shots) http://amzn.to/1TBRiFE
Nikon 50mm f/1.8G Lens http://amzn.to/1SP6hMe
Nikon D5100 (camera B above shots) http://amzn.to/1RYcdS8
Tameron AF 28-75mm f/2.8 Lens http://amzn.to/1SP6tei
Tripod http://amzn.to/1RYchRO
Manfrotto 420B combi-boom stand http://amzn.to/1oZrVAR
Manfrotto 496RC2 ball head http://amzn.to/1TBRzbC
Rode Lavalier microphone http://amzn.to/1RYclAZ
3 Light kit http://amzn.to/1SP6MWt
sand bags http://amzn.to/1n89lG6
Tabletop (white grey wood) http://www.ikea.com/us/en/catalog/products/50251350/#/00240241
slider http://amzn.to/1TIJ0f6
AND THE PRODUCTION EQUIPMENT I USE
Desktop microphone http://amzn.to/1RYczrG
Adobe Premiere Pro CC http://amzn.to/1oZsiLX
Lynda.com courses
"Lift me up" Song by zhanic at Pond 5 http://bit.ly/pond5liftme

Baking Mad Monday: Pain Au Chocolat

It's Monday, so let's get Baking Mad with my friends from http://www.bakingmad.com with a French classic.
For my Pain Au Chocolat, you'll need:
250ml milk
450gr plain flour
1tsp yeast
Chocolate bars
10gr unsalted butter
40gr golden caster sugar
150gr unsalted butter
1tsp salt
1egg
Method:
First make the dough - in a bowl of a mixer place the milk, flour, yeast, unsalted butter, sugar and salt. Using the dough hook mix 'til the dough has detached itself from the bowl.
Place in a slightly floured bowl, cover with film or damp towel and leave to prove for 40mins at room temperature. Punch it down and turn onto a floured surface. Using a rolling pin, batch the butter into a rectangle. Roll the dough into a square, place the butter into the middle and fold the dough like an envelope. You ...

published: 20 Oct 2014

Pain au Chocolat, Chocolate Croissant #mothersday

Delicious cheat's on a French iconic Pastry : "Pain au Chocolat", also called Chocolatine or Chocolate Croissant.
Perfect for Valentine's day ! What can I say. If you got a woman/man then you might keep it close with this recipe. And if you're single, make this recipe and it shouldn't last ;)
***********************
* LOVE & SUPPORT *
***********************
Support my work on : https://www.patreon.com/frenchguycooking
--
Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
****************
* SUBTITLES *
****************
You want to Help everyone understand that F* French ??
Submit your own subtitle in any language here...

published: 12 Feb 2014

Homemade butter croissants and pain au chocolat!

These homemade croissants are insanely delicious! They are light, buttery, and flakey! How about adding in some chocolate to make your life a tad bit sweeter. These croissants are also FATFREE! Okay, the last part is a lie but still...Link to recipe can be found here:
http://eatnowcrylater.com/croissantsandpainauchocolat/
My New Blog: http://eatnowcrylater.com/
FacebookPage: http://www.facebook.com/pages/EatNowCryLater/294629477266249
Instagram: http://instagram.com/eatnowcrylater
Twitter: https://twitter.com/its_sav
Tumblr: http://savedale.tumblr.com/
Google +: https://plus.google.com/u/0/109605945647328950407/posts

How to make Pain Au Chocolat - Laminated dough - pastry series part 3

DelectablePain Au Chocolat (aka Chocolate filled croissants). Everyone loves them and they are easier to make than you think, and worth the time and patience it takes http://ashleemarie.com/pain-au-chocolat-recipe
______________________________________↓↓↓↓↓↓ CLICK TO GET LINKS TO RECIPES ↓↓↓↓↓↓ ______________________________________
Subscribe to my channel https://youtube.com/ashleemariecakes?sub_confirmation=1
When I go to a bakery the first thing I always look for are these chocolate filled croissants, and now I make them for myself. Buttery, flaky deliciousness filled with warm melted dark chocolate, the perfect bite.
ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. ...

Baking Mad Monday: Pain Au Chocolat

It's Monday, so let's get Baking Mad with my friends from http://www.bakingmad.com with a French classic.
For my Pain Au Chocolat, you'll need:
250ml milk
450...

It's Monday, so let's get Baking Mad with my friends from http://www.bakingmad.com with a French classic.
For my Pain Au Chocolat, you'll need:
250ml milk
450gr plain flour
1tsp yeast
Chocolate bars
10gr unsalted butter
40gr golden caster sugar
150gr unsalted butter
1tsp salt
1egg
Method:
First make the dough - in a bowl of a mixer place the milk, flour, yeast, unsalted butter, sugar and salt. Using the dough hook mix 'til the dough has detached itself from the bowl.
Place in a slightly floured bowl, cover with film or damp towel and leave to prove for 40mins at room temperature. Punch it down and turn onto a floured surface. Using a rolling pin, batch the butter into a rectangle. Roll the dough into a square, place the butter into the middle and fold the dough like an envelope. You must make sure the butter is completely wrapped-in.
Using the rolling pin roll the dough into a rectangle 20cmx50cm. Fold the dough in thirds lengthways, like a business letter. This completes the first “tour”.
Rotate to 90 degrees so that the folded edge is on your left and the dough is facing you like a book. Roll and repeat the operation and cover and place in the fridge for at least 30mins and then give the dough another 2 “tours", so you complete 4 “tours” in total.
Then, roll the pastry into a rectangle and cut bands roughly 10cm by 20cm 5mm thick. Place the chocolate bar on the top and then roll them.
Place them on a buttered baking tray making sure to have the joint under the roll. With your hand flattened them gently. Cover and let to prove at room temperature for another 35/40 mins. Brush with the beaten egg and bake in a pre heated oven 180c for 25/30mn till golden brown.
Let to cool down before serving with a fresh coffee!
Happy Baking!
E x

It's Monday, so let's get Baking Mad with my friends from http://www.bakingmad.com with a French classic.
For my Pain Au Chocolat, you'll need:
250ml milk
450gr plain flour
1tsp yeast
Chocolate bars
10gr unsalted butter
40gr golden caster sugar
150gr unsalted butter
1tsp salt
1egg
Method:
First make the dough - in a bowl of a mixer place the milk, flour, yeast, unsalted butter, sugar and salt. Using the dough hook mix 'til the dough has detached itself from the bowl.
Place in a slightly floured bowl, cover with film or damp towel and leave to prove for 40mins at room temperature. Punch it down and turn onto a floured surface. Using a rolling pin, batch the butter into a rectangle. Roll the dough into a square, place the butter into the middle and fold the dough like an envelope. You must make sure the butter is completely wrapped-in.
Using the rolling pin roll the dough into a rectangle 20cmx50cm. Fold the dough in thirds lengthways, like a business letter. This completes the first “tour”.
Rotate to 90 degrees so that the folded edge is on your left and the dough is facing you like a book. Roll and repeat the operation and cover and place in the fridge for at least 30mins and then give the dough another 2 “tours", so you complete 4 “tours” in total.
Then, roll the pastry into a rectangle and cut bands roughly 10cm by 20cm 5mm thick. Place the chocolate bar on the top and then roll them.
Place them on a buttered baking tray making sure to have the joint under the roll. With your hand flattened them gently. Cover and let to prove at room temperature for another 35/40 mins. Brush with the beaten egg and bake in a pre heated oven 180c for 25/30mn till golden brown.
Let to cool down before serving with a fresh coffee!
Happy Baking!
E x

Delicious cheat's on a French iconic Pastry : "Pain au Chocolat", also called Chocolatine or Chocolate Croissant.
Perfect for Valentine's day ! What can I say. If you got a woman/man then you might keep it close with this recipe. And if you're single, make this recipe and it shouldn't last ;)
***********************
* LOVE & SUPPORT *
***********************
Support my work on : https://www.patreon.com/frenchguycooking
--
Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
****************
* SUBTITLES *
****************
You want to Help everyone understand that F* French ??
Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A
***************
* MERCH *
***************
I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking
***************
* FACEBOOK *
***************
http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;)
*****************
* INSTAGRAM *
*****************
http://instagram.com/frenchguycooking
*************
* TWITTER *
*************
http://www.twitter.com/frenchguycookin
**************************
* COOKBOOK PROJECT *
**************************
I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-project
Lots of love,
Alex

Delicious cheat's on a French iconic Pastry : "Pain au Chocolat", also called Chocolatine or Chocolate Croissant.
Perfect for Valentine's day ! What can I say. If you got a woman/man then you might keep it close with this recipe. And if you're single, make this recipe and it shouldn't last ;)
***********************
* LOVE & SUPPORT *
***********************
Support my work on : https://www.patreon.com/frenchguycooking
--
Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
****************
* SUBTITLES *
****************
You want to Help everyone understand that F* French ??
Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A
***************
* MERCH *
***************
I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking
***************
* FACEBOOK *
***************
http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;)
*****************
* INSTAGRAM *
*****************
http://instagram.com/frenchguycooking
*************
* TWITTER *
*************
http://www.twitter.com/frenchguycookin
**************************
* COOKBOOK PROJECT *
**************************
I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-project
Lots of love,
Alex

Homemade butter croissants and pain au chocolat!

These homemade croissants are insanely delicious! They are light, buttery, and flakey! How about adding in some chocolate to make your life a tad bit sweeter. T...

These homemade croissants are insanely delicious! They are light, buttery, and flakey! How about adding in some chocolate to make your life a tad bit sweeter. These croissants are also FATFREE! Okay, the last part is a lie but still...Link to recipe can be found here:
http://eatnowcrylater.com/croissantsandpainauchocolat/
My New Blog: http://eatnowcrylater.com/
FacebookPage: http://www.facebook.com/pages/EatNowCryLater/294629477266249
Instagram: http://instagram.com/eatnowcrylater
Twitter: https://twitter.com/its_sav
Tumblr: http://savedale.tumblr.com/
Google +: https://plus.google.com/u/0/109605945647328950407/posts

These homemade croissants are insanely delicious! They are light, buttery, and flakey! How about adding in some chocolate to make your life a tad bit sweeter. These croissants are also FATFREE! Okay, the last part is a lie but still...Link to recipe can be found here:
http://eatnowcrylater.com/croissantsandpainauchocolat/
My New Blog: http://eatnowcrylater.com/
FacebookPage: http://www.facebook.com/pages/EatNowCryLater/294629477266249
Instagram: http://instagram.com/eatnowcrylater
Twitter: https://twitter.com/its_sav
Tumblr: http://savedale.tumblr.com/
Google +: https://plus.google.com/u/0/109605945647328950407/posts

DelectablePain Au Chocolat (aka Chocolate filled croissants). Everyone loves them and they are easier to make than you think, and worth the time and patience it takes http://ashleemarie.com/pain-au-chocolat-recipe
______________________________________↓↓↓↓↓↓ CLICK TO GET LINKS TO RECIPES ↓↓↓↓↓↓ ______________________________________
Subscribe to my channel https://youtube.com/ashleemariecakes?sub_confirmation=1
When I go to a bakery the first thing I always look for are these chocolate filled croissants, and now I make them for myself. Buttery, flaky deliciousness filled with warm melted dark chocolate, the perfect bite.
ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it
MORE VIDEOS IN THE SERIESLaminated dough https://youtu.be/wonSzf--zVw
Croissant https://youtu.be/39Gx5UVgcyE
Pain au chocolat https://youtu.be/QHZ6RkVYQMU
Kouign Amann https://youtu.be/uubfn_WxE-o
Cronut https://youtu.be/NuE9HEGym7Y
TIPS FOR WORKING WITH DOUGH
Double in size https://youtu.be/MttfpQL1Mx4
Rise without sticking https://youtu.be/qJlVNjhycW8
ABOUT ASHLEE MARIE
I'm a self taught home chef and cake decorator. I've been blogging for 9 years and what I love more than cooking and baking is teaching. I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE
Blog: http://ashleemarie.com
periscope: http://periscope.tv/ashleemariecake
Facebook: http://facebook.com/ashleemariecakes
Pinterest: https://www.pinterest.com//follow/ashleemariecake
Instagram: http://instagram.com/ashleemariecakes
Twitter: http://twitter.com/ashleemariecake
HERES IS THE FILMING EQUIPMENT I USENikon D610 (camera A front shots) http://amzn.to/1TBRiFE
Nikon 50mm f/1.8G Lens http://amzn.to/1SP6hMe
Nikon D5100 (camera B above shots) http://amzn.to/1RYcdS8
Tameron AF 28-75mm f/2.8 Lens http://amzn.to/1SP6tei
Tripod http://amzn.to/1RYchRO
Manfrotto 420B combi-boom stand http://amzn.to/1oZrVAR
Manfrotto 496RC2 ball head http://amzn.to/1TBRzbC
Rode Lavalier microphone http://amzn.to/1RYclAZ
3 Light kit http://amzn.to/1SP6MWt
sand bags http://amzn.to/1n89lG6
Tabletop (white grey wood) http://www.ikea.com/us/en/catalog/products/50251350/#/00240241
slider http://amzn.to/1TIJ0f6
AND THE PRODUCTION EQUIPMENT I USE
Desktop microphone http://amzn.to/1RYczrG
Adobe Premiere Pro CC http://amzn.to/1oZsiLX
Lynda.com courses
"Lift me up" Song by zhanic at Pond 5 http://bit.ly/pond5liftme

DelectablePain Au Chocolat (aka Chocolate filled croissants). Everyone loves them and they are easier to make than you think, and worth the time and patience it takes http://ashleemarie.com/pain-au-chocolat-recipe
______________________________________↓↓↓↓↓↓ CLICK TO GET LINKS TO RECIPES ↓↓↓↓↓↓ ______________________________________
Subscribe to my channel https://youtube.com/ashleemariecakes?sub_confirmation=1
When I go to a bakery the first thing I always look for are these chocolate filled croissants, and now I make them for myself. Buttery, flaky deliciousness filled with warm melted dark chocolate, the perfect bite.
ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it
MORE VIDEOS IN THE SERIESLaminated dough https://youtu.be/wonSzf--zVw
Croissant https://youtu.be/39Gx5UVgcyE
Pain au chocolat https://youtu.be/QHZ6RkVYQMU
Kouign Amann https://youtu.be/uubfn_WxE-o
Cronut https://youtu.be/NuE9HEGym7Y
TIPS FOR WORKING WITH DOUGH
Double in size https://youtu.be/MttfpQL1Mx4
Rise without sticking https://youtu.be/qJlVNjhycW8
ABOUT ASHLEE MARIE
I'm a self taught home chef and cake decorator. I've been blogging for 9 years and what I love more than cooking and baking is teaching. I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE
Blog: http://ashleemarie.com
periscope: http://periscope.tv/ashleemariecake
Facebook: http://facebook.com/ashleemariecakes
Pinterest: https://www.pinterest.com//follow/ashleemariecake
Instagram: http://instagram.com/ashleemariecakes
Twitter: http://twitter.com/ashleemariecake
HERES IS THE FILMING EQUIPMENT I USENikon D610 (camera A front shots) http://amzn.to/1TBRiFE
Nikon 50mm f/1.8G Lens http://amzn.to/1SP6hMe
Nikon D5100 (camera B above shots) http://amzn.to/1RYcdS8
Tameron AF 28-75mm f/2.8 Lens http://amzn.to/1SP6tei
Tripod http://amzn.to/1RYchRO
Manfrotto 420B combi-boom stand http://amzn.to/1oZrVAR
Manfrotto 496RC2 ball head http://amzn.to/1TBRzbC
Rode Lavalier microphone http://amzn.to/1RYclAZ
3 Light kit http://amzn.to/1SP6MWt
sand bags http://amzn.to/1n89lG6
Tabletop (white grey wood) http://www.ikea.com/us/en/catalog/products/50251350/#/00240241
slider http://amzn.to/1TIJ0f6
AND THE PRODUCTION EQUIPMENT I USE
Desktop microphone http://amzn.to/1RYczrG
Adobe Premiere Pro CC http://amzn.to/1oZsiLX
Lynda.com courses
"Lift me up" Song by zhanic at Pond 5 http://bit.ly/pond5liftme

Baking Mad Monday: Pain Au Chocolat

It's Monday, so let's get Baking Mad with my friends from http://www.bakingmad.com with a French classic.
For my Pain Au Chocolat, you'll need:
250ml milk
450gr plain flour
1tsp yeast
Chocolate bars
10gr unsalted butter
40gr golden caster sugar
150gr unsalted butter
1tsp salt
1egg
Method:
First make the dough - in a bowl of a mixer place the milk, flour, yeast, unsalted butter, sugar and salt. Using the dough hook mix 'til the dough has detached itself from the bowl.
Place in a slightly floured bowl, cover with film or damp towel and leave to prove for 40mins at room temperature. Punch it down and turn onto a floured surface. Using a rolling pin, batch the butter into a rectangle. Roll the dough into a square, place the butter into the middle and fold the dough like an envelope. You ...

published: 20 Oct 2014

Pain au Chocolat, Chocolate Croissant #mothersday

Delicious cheat's on a French iconic Pastry : "Pain au Chocolat", also called Chocolatine or Chocolate Croissant.
Perfect for Valentine's day ! What can I say. If you got a woman/man then you might keep it close with this recipe. And if you're single, make this recipe and it shouldn't last ;)
***********************
* LOVE & SUPPORT *
***********************
Support my work on : https://www.patreon.com/frenchguycooking
--
Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
****************
* SUBTITLES *
****************
You want to Help everyone understand that F* French ??
Submit your own subtitle in any language here...

published: 12 Feb 2014

Homemade butter croissants and pain au chocolat!

These homemade croissants are insanely delicious! They are light, buttery, and flakey! How about adding in some chocolate to make your life a tad bit sweeter. These croissants are also FATFREE! Okay, the last part is a lie but still...Link to recipe can be found here:
http://eatnowcrylater.com/croissantsandpainauchocolat/
My New Blog: http://eatnowcrylater.com/
FacebookPage: http://www.facebook.com/pages/EatNowCryLater/294629477266249
Instagram: http://instagram.com/eatnowcrylater
Twitter: https://twitter.com/its_sav
Tumblr: http://savedale.tumblr.com/
Google +: https://plus.google.com/u/0/109605945647328950407/posts

How to make Pain Au Chocolat - Laminated dough - pastry series part 3

DelectablePain Au Chocolat (aka Chocolate filled croissants). Everyone loves them and they are easier to make than you think, and worth the time and patience it takes http://ashleemarie.com/pain-au-chocolat-recipe
______________________________________↓↓↓↓↓↓ CLICK TO GET LINKS TO RECIPES ↓↓↓↓↓↓ ______________________________________
Subscribe to my channel https://youtube.com/ashleemariecakes?sub_confirmation=1
When I go to a bakery the first thing I always look for are these chocolate filled croissants, and now I make them for myself. Buttery, flaky deliciousness filled with warm melted dark chocolate, the perfect bite.
ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. ...

Baking Mad Monday: Pain Au Chocolat

It's Monday, so let's get Baking Mad with my friends from http://www.bakingmad.com with a French classic.
For my Pain Au Chocolat, you'll need:
250ml milk
450...

It's Monday, so let's get Baking Mad with my friends from http://www.bakingmad.com with a French classic.
For my Pain Au Chocolat, you'll need:
250ml milk
450gr plain flour
1tsp yeast
Chocolate bars
10gr unsalted butter
40gr golden caster sugar
150gr unsalted butter
1tsp salt
1egg
Method:
First make the dough - in a bowl of a mixer place the milk, flour, yeast, unsalted butter, sugar and salt. Using the dough hook mix 'til the dough has detached itself from the bowl.
Place in a slightly floured bowl, cover with film or damp towel and leave to prove for 40mins at room temperature. Punch it down and turn onto a floured surface. Using a rolling pin, batch the butter into a rectangle. Roll the dough into a square, place the butter into the middle and fold the dough like an envelope. You must make sure the butter is completely wrapped-in.
Using the rolling pin roll the dough into a rectangle 20cmx50cm. Fold the dough in thirds lengthways, like a business letter. This completes the first “tour”.
Rotate to 90 degrees so that the folded edge is on your left and the dough is facing you like a book. Roll and repeat the operation and cover and place in the fridge for at least 30mins and then give the dough another 2 “tours", so you complete 4 “tours” in total.
Then, roll the pastry into a rectangle and cut bands roughly 10cm by 20cm 5mm thick. Place the chocolate bar on the top and then roll them.
Place them on a buttered baking tray making sure to have the joint under the roll. With your hand flattened them gently. Cover and let to prove at room temperature for another 35/40 mins. Brush with the beaten egg and bake in a pre heated oven 180c for 25/30mn till golden brown.
Let to cool down before serving with a fresh coffee!
Happy Baking!
E x

It's Monday, so let's get Baking Mad with my friends from http://www.bakingmad.com with a French classic.
For my Pain Au Chocolat, you'll need:
250ml milk
450gr plain flour
1tsp yeast
Chocolate bars
10gr unsalted butter
40gr golden caster sugar
150gr unsalted butter
1tsp salt
1egg
Method:
First make the dough - in a bowl of a mixer place the milk, flour, yeast, unsalted butter, sugar and salt. Using the dough hook mix 'til the dough has detached itself from the bowl.
Place in a slightly floured bowl, cover with film or damp towel and leave to prove for 40mins at room temperature. Punch it down and turn onto a floured surface. Using a rolling pin, batch the butter into a rectangle. Roll the dough into a square, place the butter into the middle and fold the dough like an envelope. You must make sure the butter is completely wrapped-in.
Using the rolling pin roll the dough into a rectangle 20cmx50cm. Fold the dough in thirds lengthways, like a business letter. This completes the first “tour”.
Rotate to 90 degrees so that the folded edge is on your left and the dough is facing you like a book. Roll and repeat the operation and cover and place in the fridge for at least 30mins and then give the dough another 2 “tours", so you complete 4 “tours” in total.
Then, roll the pastry into a rectangle and cut bands roughly 10cm by 20cm 5mm thick. Place the chocolate bar on the top and then roll them.
Place them on a buttered baking tray making sure to have the joint under the roll. With your hand flattened them gently. Cover and let to prove at room temperature for another 35/40 mins. Brush with the beaten egg and bake in a pre heated oven 180c for 25/30mn till golden brown.
Let to cool down before serving with a fresh coffee!
Happy Baking!
E x

Delicious cheat's on a French iconic Pastry : "Pain au Chocolat", also called Chocolatine or Chocolate Croissant.
Perfect for Valentine's day ! What can I say. If you got a woman/man then you might keep it close with this recipe. And if you're single, make this recipe and it shouldn't last ;)
***********************
* LOVE & SUPPORT *
***********************
Support my work on : https://www.patreon.com/frenchguycooking
--
Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
****************
* SUBTITLES *
****************
You want to Help everyone understand that F* French ??
Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A
***************
* MERCH *
***************
I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking
***************
* FACEBOOK *
***************
http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;)
*****************
* INSTAGRAM *
*****************
http://instagram.com/frenchguycooking
*************
* TWITTER *
*************
http://www.twitter.com/frenchguycookin
**************************
* COOKBOOK PROJECT *
**************************
I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-project
Lots of love,
Alex

Delicious cheat's on a French iconic Pastry : "Pain au Chocolat", also called Chocolatine or Chocolate Croissant.
Perfect for Valentine's day ! What can I say. If you got a woman/man then you might keep it close with this recipe. And if you're single, make this recipe and it shouldn't last ;)
***********************
* LOVE & SUPPORT *
***********************
Support my work on : https://www.patreon.com/frenchguycooking
--
Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
****************
* SUBTITLES *
****************
You want to Help everyone understand that F* French ??
Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A
***************
* MERCH *
***************
I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking
***************
* FACEBOOK *
***************
http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;)
*****************
* INSTAGRAM *
*****************
http://instagram.com/frenchguycooking
*************
* TWITTER *
*************
http://www.twitter.com/frenchguycookin
**************************
* COOKBOOK PROJECT *
**************************
I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-project
Lots of love,
Alex

Homemade butter croissants and pain au chocolat!

These homemade croissants are insanely delicious! They are light, buttery, and flakey! How about adding in some chocolate to make your life a tad bit sweeter. T...

These homemade croissants are insanely delicious! They are light, buttery, and flakey! How about adding in some chocolate to make your life a tad bit sweeter. These croissants are also FATFREE! Okay, the last part is a lie but still...Link to recipe can be found here:
http://eatnowcrylater.com/croissantsandpainauchocolat/
My New Blog: http://eatnowcrylater.com/
FacebookPage: http://www.facebook.com/pages/EatNowCryLater/294629477266249
Instagram: http://instagram.com/eatnowcrylater
Twitter: https://twitter.com/its_sav
Tumblr: http://savedale.tumblr.com/
Google +: https://plus.google.com/u/0/109605945647328950407/posts

These homemade croissants are insanely delicious! They are light, buttery, and flakey! How about adding in some chocolate to make your life a tad bit sweeter. These croissants are also FATFREE! Okay, the last part is a lie but still...Link to recipe can be found here:
http://eatnowcrylater.com/croissantsandpainauchocolat/
My New Blog: http://eatnowcrylater.com/
FacebookPage: http://www.facebook.com/pages/EatNowCryLater/294629477266249
Instagram: http://instagram.com/eatnowcrylater
Twitter: https://twitter.com/its_sav
Tumblr: http://savedale.tumblr.com/
Google +: https://plus.google.com/u/0/109605945647328950407/posts

DelectablePain Au Chocolat (aka Chocolate filled croissants). Everyone loves them and they are easier to make than you think, and worth the time and patience it takes http://ashleemarie.com/pain-au-chocolat-recipe
______________________________________↓↓↓↓↓↓ CLICK TO GET LINKS TO RECIPES ↓↓↓↓↓↓ ______________________________________
Subscribe to my channel https://youtube.com/ashleemariecakes?sub_confirmation=1
When I go to a bakery the first thing I always look for are these chocolate filled croissants, and now I make them for myself. Buttery, flaky deliciousness filled with warm melted dark chocolate, the perfect bite.
ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it
MORE VIDEOS IN THE SERIESLaminated dough https://youtu.be/wonSzf--zVw
Croissant https://youtu.be/39Gx5UVgcyE
Pain au chocolat https://youtu.be/QHZ6RkVYQMU
Kouign Amann https://youtu.be/uubfn_WxE-o
Cronut https://youtu.be/NuE9HEGym7Y
TIPS FOR WORKING WITH DOUGH
Double in size https://youtu.be/MttfpQL1Mx4
Rise without sticking https://youtu.be/qJlVNjhycW8
ABOUT ASHLEE MARIE
I'm a self taught home chef and cake decorator. I've been blogging for 9 years and what I love more than cooking and baking is teaching. I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE
Blog: http://ashleemarie.com
periscope: http://periscope.tv/ashleemariecake
Facebook: http://facebook.com/ashleemariecakes
Pinterest: https://www.pinterest.com//follow/ashleemariecake
Instagram: http://instagram.com/ashleemariecakes
Twitter: http://twitter.com/ashleemariecake
HERES IS THE FILMING EQUIPMENT I USENikon D610 (camera A front shots) http://amzn.to/1TBRiFE
Nikon 50mm f/1.8G Lens http://amzn.to/1SP6hMe
Nikon D5100 (camera B above shots) http://amzn.to/1RYcdS8
Tameron AF 28-75mm f/2.8 Lens http://amzn.to/1SP6tei
Tripod http://amzn.to/1RYchRO
Manfrotto 420B combi-boom stand http://amzn.to/1oZrVAR
Manfrotto 496RC2 ball head http://amzn.to/1TBRzbC
Rode Lavalier microphone http://amzn.to/1RYclAZ
3 Light kit http://amzn.to/1SP6MWt
sand bags http://amzn.to/1n89lG6
Tabletop (white grey wood) http://www.ikea.com/us/en/catalog/products/50251350/#/00240241
slider http://amzn.to/1TIJ0f6
AND THE PRODUCTION EQUIPMENT I USE
Desktop microphone http://amzn.to/1RYczrG
Adobe Premiere Pro CC http://amzn.to/1oZsiLX
Lynda.com courses
"Lift me up" Song by zhanic at Pond 5 http://bit.ly/pond5liftme

DelectablePain Au Chocolat (aka Chocolate filled croissants). Everyone loves them and they are easier to make than you think, and worth the time and patience it takes http://ashleemarie.com/pain-au-chocolat-recipe
______________________________________↓↓↓↓↓↓ CLICK TO GET LINKS TO RECIPES ↓↓↓↓↓↓ ______________________________________
Subscribe to my channel https://youtube.com/ashleemariecakes?sub_confirmation=1
When I go to a bakery the first thing I always look for are these chocolate filled croissants, and now I make them for myself. Buttery, flaky deliciousness filled with warm melted dark chocolate, the perfect bite.
ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it
MORE VIDEOS IN THE SERIESLaminated dough https://youtu.be/wonSzf--zVw
Croissant https://youtu.be/39Gx5UVgcyE
Pain au chocolat https://youtu.be/QHZ6RkVYQMU
Kouign Amann https://youtu.be/uubfn_WxE-o
Cronut https://youtu.be/NuE9HEGym7Y
TIPS FOR WORKING WITH DOUGH
Double in size https://youtu.be/MttfpQL1Mx4
Rise without sticking https://youtu.be/qJlVNjhycW8
ABOUT ASHLEE MARIE
I'm a self taught home chef and cake decorator. I've been blogging for 9 years and what I love more than cooking and baking is teaching. I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE
Blog: http://ashleemarie.com
periscope: http://periscope.tv/ashleemariecake
Facebook: http://facebook.com/ashleemariecakes
Pinterest: https://www.pinterest.com//follow/ashleemariecake
Instagram: http://instagram.com/ashleemariecakes
Twitter: http://twitter.com/ashleemariecake
HERES IS THE FILMING EQUIPMENT I USENikon D610 (camera A front shots) http://amzn.to/1TBRiFE
Nikon 50mm f/1.8G Lens http://amzn.to/1SP6hMe
Nikon D5100 (camera B above shots) http://amzn.to/1RYcdS8
Tameron AF 28-75mm f/2.8 Lens http://amzn.to/1SP6tei
Tripod http://amzn.to/1RYchRO
Manfrotto 420B combi-boom stand http://amzn.to/1oZrVAR
Manfrotto 496RC2 ball head http://amzn.to/1TBRzbC
Rode Lavalier microphone http://amzn.to/1RYclAZ
3 Light kit http://amzn.to/1SP6MWt
sand bags http://amzn.to/1n89lG6
Tabletop (white grey wood) http://www.ikea.com/us/en/catalog/products/50251350/#/00240241
slider http://amzn.to/1TIJ0f6
AND THE PRODUCTION EQUIPMENT I USE
Desktop microphone http://amzn.to/1RYczrG
Adobe Premiere Pro CC http://amzn.to/1oZsiLX
Lynda.com courses
"Lift me up" Song by zhanic at Pond 5 http://bit.ly/pond5liftme

Chocolate Croissants Recipe Demonstration - Joyofbaking.com

Recipe here: http://www.joyofbaking.com/breads/ChocolateCroissants.htmlStephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Croissants. As soon as I started making homemade Croissants, friends and family asked me to make Chocolate Croissants (also known as Pain au Chocolat). They didn't have to ask me twice, as I too love a buttery croissant with a large chunk of dark chocolate inside.
We welcome questions on our FacebookPage: http://www.facebook.com/joyofbaking

French Viennoiseries - Croissant and Pain au Chocolat Recipe and Techniques. In that video, you will learn the best techniques to make delicious croissants and Pain au Chocolat - Laminated doughs - Get all the details needed to achieve the best results. Thank you!!! Share, like, Subs!
Recipe and procedure:
PÂTE À CROISSANT
Yield: 6--8 croissants
250g all-purpose flour
32 g granulated sugar
5g salt
10 grams soft cold butter
13 grams fresh yeast
95 grams water
50 grams milk
115 grams butter
For the Croissants
Prepare the dough by combining the sugar, flour, salt, soft butter and yeast.
Combine the water with the milk.
Add the liquids to the dry ingredients and mix with paddle attachment just to combine, for 2 minutes or until the dough comes together.
The dough will still be sticky. T...

PAIN AU CHOCOLAT OU CHOCOLATINE

Homemade Croissants Recipe Demonstration - Joyofbaking.com

Recipe here: http://www.joyofbaking.com/breads/HomemadeCroissants.htmlStephanie Jaworski of joyofbaking.com demonstrates how to make Homemade Croissants.
A French Croissant is instantly recognizable with its golden brown crescent shape that is so wonderfully crisp. And I just love how you can see the flaky layers that make up each ridge of the croissant. When you cut into one you find the dough has formed this beautiful honeycomb design with a texture that's both soft and flaky. Yes, you can make them at home. While it's a little time consuming, because of all the rest times, it's worth every minute. And once you master the basic dough, you can make plain Croissants, Chocolate Croissants (pain au chocolat), Danish Pastries, as well as a host of other sweet and savory pastries. And Crois...

les recettes de ma grand mere (le petit pain au chocolat)

Chocolate Croissants Recipe Demonstration - Joyofbaking.com

Recipe here: http://www.joyofbaking.com/breads/ChocolateCroissants.htmlStephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Croissants. As...

Recipe here: http://www.joyofbaking.com/breads/ChocolateCroissants.htmlStephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Croissants. As soon as I started making homemade Croissants, friends and family asked me to make Chocolate Croissants (also known as Pain au Chocolat). They didn't have to ask me twice, as I too love a buttery croissant with a large chunk of dark chocolate inside.
We welcome questions on our FacebookPage: http://www.facebook.com/joyofbaking

Recipe here: http://www.joyofbaking.com/breads/ChocolateCroissants.htmlStephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Croissants. As soon as I started making homemade Croissants, friends and family asked me to make Chocolate Croissants (also known as Pain au Chocolat). They didn't have to ask me twice, as I too love a buttery croissant with a large chunk of dark chocolate inside.
We welcome questions on our FacebookPage: http://www.facebook.com/joyofbaking

French Viennoiseries - Croissant and Pain au Chocolat Recipe and Techniques. In that video, you will learn the best techniques to make delicious croissants and ...

French Viennoiseries - Croissant and Pain au Chocolat Recipe and Techniques. In that video, you will learn the best techniques to make delicious croissants and Pain au Chocolat - Laminated doughs - Get all the details needed to achieve the best results. Thank you!!! Share, like, Subs!
Recipe and procedure:
PÂTE À CROISSANT
Yield: 6--8 croissants
250g all-purpose flour
32 g granulated sugar
5g salt
10 grams soft cold butter
13 grams fresh yeast
95 grams water
50 grams milk
115 grams butter
For the Croissants
Prepare the dough by combining the sugar, flour, salt, soft butter and yeast.
Combine the water with the milk.
Add the liquids to the dry ingredients and mix with paddle attachment just to combine, for 2 minutes or until the dough comes together.
The dough will still be sticky. There will be a minimum of gluten development and there should be no dry spots.
Round the dough, cover with plastic and allow to proof in a 75 degree environment for approximately 60 minutes.
Flatten the dough and with a rolling pin, roll it out to a 12" x 12" square and wrap in plastic wrap.
Chill in refrigerator or freezer until dough is between 55 and 60 degrees.
Prepare the beurrage by softening the butter between plastic wrap or parchment paper using a rolling pin and shaping it into a rectangle of about 6" x 12".
Make the pâton. Place the butter rectangle in the center of the dough. It should be the same height as the dough. Pull the parchment paper away from the butter.
Wrap the side of the dough around the butter, they should meet in the middle.
Pound the dough slightly with the rolling pin to make the butter more extensible. You have 3 layers (dough, butter, dough)
First turn/fold (double or book) is with the butter addition. Roll the dough out to about 30" x 8" rectangle. Perform a double turn. You have 9 layers.
Rotate the dough so the spine is to your left and roll it again to about 30" x 8" rectangle. Perform a single turn. You have 25 layers.
Roll it to about 12" x 8" rectangle.
Wrap and refrigerate the dough for at least 60 minutes or overnight. The dough can be frozen at this point if needed.

French Viennoiseries - Croissant and Pain au Chocolat Recipe and Techniques. In that video, you will learn the best techniques to make delicious croissants and Pain au Chocolat - Laminated doughs - Get all the details needed to achieve the best results. Thank you!!! Share, like, Subs!
Recipe and procedure:
PÂTE À CROISSANT
Yield: 6--8 croissants
250g all-purpose flour
32 g granulated sugar
5g salt
10 grams soft cold butter
13 grams fresh yeast
95 grams water
50 grams milk
115 grams butter
For the Croissants
Prepare the dough by combining the sugar, flour, salt, soft butter and yeast.
Combine the water with the milk.
Add the liquids to the dry ingredients and mix with paddle attachment just to combine, for 2 minutes or until the dough comes together.
The dough will still be sticky. There will be a minimum of gluten development and there should be no dry spots.
Round the dough, cover with plastic and allow to proof in a 75 degree environment for approximately 60 minutes.
Flatten the dough and with a rolling pin, roll it out to a 12" x 12" square and wrap in plastic wrap.
Chill in refrigerator or freezer until dough is between 55 and 60 degrees.
Prepare the beurrage by softening the butter between plastic wrap or parchment paper using a rolling pin and shaping it into a rectangle of about 6" x 12".
Make the pâton. Place the butter rectangle in the center of the dough. It should be the same height as the dough. Pull the parchment paper away from the butter.
Wrap the side of the dough around the butter, they should meet in the middle.
Pound the dough slightly with the rolling pin to make the butter more extensible. You have 3 layers (dough, butter, dough)
First turn/fold (double or book) is with the butter addition. Roll the dough out to about 30" x 8" rectangle. Perform a double turn. You have 9 layers.
Rotate the dough so the spine is to your left and roll it again to about 30" x 8" rectangle. Perform a single turn. You have 25 layers.
Roll it to about 12" x 8" rectangle.
Wrap and refrigerate the dough for at least 60 minutes or overnight. The dough can be frozen at this point if needed.

Homemade Croissants Recipe Demonstration - Joyofbaking.com

Recipe here: http://www.joyofbaking.com/breads/HomemadeCroissants.htmlStephanie Jaworski of joyofbaking.com demonstrates how to make Homemade Croissants.
A F...

Recipe here: http://www.joyofbaking.com/breads/HomemadeCroissants.htmlStephanie Jaworski of joyofbaking.com demonstrates how to make Homemade Croissants.
A French Croissant is instantly recognizable with its golden brown crescent shape that is so wonderfully crisp. And I just love how you can see the flaky layers that make up each ridge of the croissant. When you cut into one you find the dough has formed this beautiful honeycomb design with a texture that's both soft and flaky. Yes, you can make them at home. While it's a little time consuming, because of all the rest times, it's worth every minute. And once you master the basic dough, you can make plain Croissants, Chocolate Croissants (pain au chocolat), Danish Pastries, as well as a host of other sweet and savory pastries. And Croissants that are a few days old can be used to make Almond Croissants (croissants aux amandes).
We welcome questions on our FacebookPage: http://www.facebook.com/joyofbaking

Recipe here: http://www.joyofbaking.com/breads/HomemadeCroissants.htmlStephanie Jaworski of joyofbaking.com demonstrates how to make Homemade Croissants.
A French Croissant is instantly recognizable with its golden brown crescent shape that is so wonderfully crisp. And I just love how you can see the flaky layers that make up each ridge of the croissant. When you cut into one you find the dough has formed this beautiful honeycomb design with a texture that's both soft and flaky. Yes, you can make them at home. While it's a little time consuming, because of all the rest times, it's worth every minute. And once you master the basic dough, you can make plain Croissants, Chocolate Croissants (pain au chocolat), Danish Pastries, as well as a host of other sweet and savory pastries. And Croissants that are a few days old can be used to make Almond Croissants (croissants aux amandes).
We welcome questions on our FacebookPage: http://www.facebook.com/joyofbaking

Baking Mad Monday: Pain Au Chocolat

It's Monday, so let's get Baking Mad with my friends from http://www.bakingmad.com with a French classic.
For my Pain Au Chocolat, you'll need:
250ml milk
450gr plain flour
1tsp yeast
Chocolate bars
10gr unsalted butter
40gr golden caster sugar
150gr unsalted butter
1tsp salt
1egg
Method:
First make the dough - in a bowl of a mixer place the milk, flour, yeast, unsalted butter, sugar and salt. Using the dough hook mix 'til the dough has detached itself from the bowl.
Place in a slightly floured bowl, cover with film or damp towel and leave to prove for 40mins at room temperature. Punch it down and turn onto a floured surface. Using a rolling pin, batch the butter into a rectangle. Roll the dough into a square, place the butter into the middle and fold the dough like an envelope. You must make sure the butter is completely wrapped-in.
Using the rolling pin roll the dough into a rectangle 20cmx50cm. Fold the dough in thirds lengthways, like a business letter. This completes the first “tour”.
Rotate to 90 degrees so that the folded edge is on your left and the dough is facing you like a book. Roll and repeat the operation and cover and place in the fridge for at least 30mins and then give the dough another 2 “tours", so you complete 4 “tours” in total.
Then, roll the pastry into a rectangle and cut bands roughly 10cm by 20cm 5mm thick. Place the chocolate bar on the top and then roll them.
Place them on a buttered baking tray making sure to have the joint under the roll. With your hand flattened them gently. Cover and let to prove at room temperature for another 35/40 mins. Brush with the beaten egg and bake in a pre heated oven 180c for 25/30mn till golden brown.
Let to cool down before serving with a fresh coffee!
Happy Baking!
E x

5:37

Pain au Chocolat, Chocolate Croissant #mothersday

Delicious cheat's on a French iconic Pastry : "Pain au Chocolat", also called Chocolatine ...

Pain au Chocolat, Chocolate Croissant #mothersday

Delicious cheat's on a French iconic Pastry : "Pain au Chocolat", also called Chocolatine or Chocolate Croissant.
Perfect for Valentine's day ! What can I say. If you got a woman/man then you might keep it close with this recipe. And if you're single, make this recipe and it shouldn't last ;)
***********************
* LOVE & SUPPORT *
***********************
Support my work on : https://www.patreon.com/frenchguycooking
--
Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
****************
* SUBTITLES *
****************
You want to Help everyone understand that F* French ??
Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A
***************
* MERCH *
***************
I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking
***************
* FACEBOOK *
***************
http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;)
*****************
* INSTAGRAM *
*****************
http://instagram.com/frenchguycooking
*************
* TWITTER *
*************
http://www.twitter.com/frenchguycookin
**************************
* COOKBOOK PROJECT *
**************************
I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-project
Lots of love,
Alex

9:20

Homemade butter croissants and pain au chocolat!

These homemade croissants are insanely delicious! They are light, buttery, and flakey! How...

Homemade butter croissants and pain au chocolat!

These homemade croissants are insanely delicious! They are light, buttery, and flakey! How about adding in some chocolate to make your life a tad bit sweeter. These croissants are also FATFREE! Okay, the last part is a lie but still...Link to recipe can be found here:
http://eatnowcrylater.com/croissantsandpainauchocolat/
My New Blog: http://eatnowcrylater.com/
FacebookPage: http://www.facebook.com/pages/EatNowCryLater/294629477266249
Instagram: http://instagram.com/eatnowcrylater
Twitter: https://twitter.com/its_sav
Tumblr: http://savedale.tumblr.com/
Google +: https://plus.google.com/u/0/109605945647328950407/posts

How to make Pain Au Chocolat - Laminated dough - pastry series part 3

DelectablePain Au Chocolat (aka Chocolate filled croissants). Everyone loves them and they are easier to make than you think, and worth the time and patience it takes http://ashleemarie.com/pain-au-chocolat-recipe
______________________________________↓↓↓↓↓↓ CLICK TO GET LINKS TO RECIPES ↓↓↓↓↓↓ ______________________________________
Subscribe to my channel https://youtube.com/ashleemariecakes?sub_confirmation=1
When I go to a bakery the first thing I always look for are these chocolate filled croissants, and now I make them for myself. Buttery, flaky deliciousness filled with warm melted dark chocolate, the perfect bite.
ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it
MORE VIDEOS IN THE SERIESLaminated dough https://youtu.be/wonSzf--zVw
Croissant https://youtu.be/39Gx5UVgcyE
Pain au chocolat https://youtu.be/QHZ6RkVYQMU
Kouign Amann https://youtu.be/uubfn_WxE-o
Cronut https://youtu.be/NuE9HEGym7Y
TIPS FOR WORKING WITH DOUGH
Double in size https://youtu.be/MttfpQL1Mx4
Rise without sticking https://youtu.be/qJlVNjhycW8
ABOUT ASHLEE MARIE
I'm a self taught home chef and cake decorator. I've been blogging for 9 years and what I love more than cooking and baking is teaching. I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE
Blog: http://ashleemarie.com
periscope: http://periscope.tv/ashleemariecake
Facebook: http://facebook.com/ashleemariecakes
Pinterest: https://www.pinterest.com//follow/ashleemariecake
Instagram: http://instagram.com/ashleemariecakes
Twitter: http://twitter.com/ashleemariecake
HERES IS THE FILMING EQUIPMENT I USENikon D610 (camera A front shots) http://amzn.to/1TBRiFE
Nikon 50mm f/1.8G Lens http://amzn.to/1SP6hMe
Nikon D5100 (camera B above shots) http://amzn.to/1RYcdS8
Tameron AF 28-75mm f/2.8 Lens http://amzn.to/1SP6tei
Tripod http://amzn.to/1RYchRO
Manfrotto 420B combi-boom stand http://amzn.to/1oZrVAR
Manfrotto 496RC2 ball head http://amzn.to/1TBRzbC
Rode Lavalier microphone http://amzn.to/1RYclAZ
3 Light kit http://amzn.to/1SP6MWt
sand bags http://amzn.to/1n89lG6
Tabletop (white grey wood) http://www.ikea.com/us/en/catalog/products/50251350/#/00240241
slider http://amzn.to/1TIJ0f6
AND THE PRODUCTION EQUIPMENT I USE
Desktop microphone http://amzn.to/1RYczrG
Adobe Premiere Pro CC http://amzn.to/1oZsiLX
Lynda.com courses
"Lift me up" Song by zhanic at Pond 5 http://bit.ly/pond5liftme

Baking Mad Monday: Pain Au Chocolat

It's Monday, so let's get Baking Mad with my friends from http://www.bakingmad.com with a French classic.
For my Pain Au Chocolat, you'll need:
250ml milk
450gr plain flour
1tsp yeast
Chocolate bars
10gr unsalted butter
40gr golden caster sugar
150gr unsalted butter
1tsp salt
1egg
Method:
First make the dough - in a bowl of a mixer place the milk, flour, yeast, unsalted butter, sugar and salt. Using the dough hook mix 'til the dough has detached itself from the bowl.
Place in a slightly floured bowl, cover with film or damp towel and leave to prove for 40mins at room temperature. Punch it down and turn onto a floured surface. Using a rolling pin, batch the butter into a rectangle. Roll the dough into a square, place the butter into the middle and fold the dough like an envelope. You must make sure the butter is completely wrapped-in.
Using the rolling pin roll the dough into a rectangle 20cmx50cm. Fold the dough in thirds lengthways, like a business letter. This completes the first “tour”.
Rotate to 90 degrees so that the folded edge is on your left and the dough is facing you like a book. Roll and repeat the operation and cover and place in the fridge for at least 30mins and then give the dough another 2 “tours", so you complete 4 “tours” in total.
Then, roll the pastry into a rectangle and cut bands roughly 10cm by 20cm 5mm thick. Place the chocolate bar on the top and then roll them.
Place them on a buttered baking tray making sure to have the joint under the roll. With your hand flattened them gently. Cover and let to prove at room temperature for another 35/40 mins. Brush with the beaten egg and bake in a pre heated oven 180c for 25/30mn till golden brown.
Let to cool down before serving with a fresh coffee!
Happy Baking!
E x

5:37

Pain au Chocolat, Chocolate Croissant #mothersday

Delicious cheat's on a French iconic Pastry : "Pain au Chocolat", also called Chocolatine ...

Pain au Chocolat, Chocolate Croissant #mothersday

Delicious cheat's on a French iconic Pastry : "Pain au Chocolat", also called Chocolatine or Chocolate Croissant.
Perfect for Valentine's day ! What can I say. If you got a woman/man then you might keep it close with this recipe. And if you're single, make this recipe and it shouldn't last ;)
***********************
* LOVE & SUPPORT *
***********************
Support my work on : https://www.patreon.com/frenchguycooking
--
Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
****************
* SUBTITLES *
****************
You want to Help everyone understand that F* French ??
Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A
***************
* MERCH *
***************
I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking
***************
* FACEBOOK *
***************
http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;)
*****************
* INSTAGRAM *
*****************
http://instagram.com/frenchguycooking
*************
* TWITTER *
*************
http://www.twitter.com/frenchguycookin
**************************
* COOKBOOK PROJECT *
**************************
I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-project
Lots of love,
Alex

9:20

Homemade butter croissants and pain au chocolat!

These homemade croissants are insanely delicious! They are light, buttery, and flakey! How...

Homemade butter croissants and pain au chocolat!

These homemade croissants are insanely delicious! They are light, buttery, and flakey! How about adding in some chocolate to make your life a tad bit sweeter. These croissants are also FATFREE! Okay, the last part is a lie but still...Link to recipe can be found here:
http://eatnowcrylater.com/croissantsandpainauchocolat/
My New Blog: http://eatnowcrylater.com/
FacebookPage: http://www.facebook.com/pages/EatNowCryLater/294629477266249
Instagram: http://instagram.com/eatnowcrylater
Twitter: https://twitter.com/its_sav
Tumblr: http://savedale.tumblr.com/
Google +: https://plus.google.com/u/0/109605945647328950407/posts

How to make Pain Au Chocolat - Laminated dough - pastry series part 3

DelectablePain Au Chocolat (aka Chocolate filled croissants). Everyone loves them and they are easier to make than you think, and worth the time and patience it takes http://ashleemarie.com/pain-au-chocolat-recipe
______________________________________↓↓↓↓↓↓ CLICK TO GET LINKS TO RECIPES ↓↓↓↓↓↓ ______________________________________
Subscribe to my channel https://youtube.com/ashleemariecakes?sub_confirmation=1
When I go to a bakery the first thing I always look for are these chocolate filled croissants, and now I make them for myself. Buttery, flaky deliciousness filled with warm melted dark chocolate, the perfect bite.
ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it
MORE VIDEOS IN THE SERIESLaminated dough https://youtu.be/wonSzf--zVw
Croissant https://youtu.be/39Gx5UVgcyE
Pain au chocolat https://youtu.be/QHZ6RkVYQMU
Kouign Amann https://youtu.be/uubfn_WxE-o
Cronut https://youtu.be/NuE9HEGym7Y
TIPS FOR WORKING WITH DOUGH
Double in size https://youtu.be/MttfpQL1Mx4
Rise without sticking https://youtu.be/qJlVNjhycW8
ABOUT ASHLEE MARIE
I'm a self taught home chef and cake decorator. I've been blogging for 9 years and what I love more than cooking and baking is teaching. I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE
Blog: http://ashleemarie.com
periscope: http://periscope.tv/ashleemariecake
Facebook: http://facebook.com/ashleemariecakes
Pinterest: https://www.pinterest.com//follow/ashleemariecake
Instagram: http://instagram.com/ashleemariecakes
Twitter: http://twitter.com/ashleemariecake
HERES IS THE FILMING EQUIPMENT I USENikon D610 (camera A front shots) http://amzn.to/1TBRiFE
Nikon 50mm f/1.8G Lens http://amzn.to/1SP6hMe
Nikon D5100 (camera B above shots) http://amzn.to/1RYcdS8
Tameron AF 28-75mm f/2.8 Lens http://amzn.to/1SP6tei
Tripod http://amzn.to/1RYchRO
Manfrotto 420B combi-boom stand http://amzn.to/1oZrVAR
Manfrotto 496RC2 ball head http://amzn.to/1TBRzbC
Rode Lavalier microphone http://amzn.to/1RYclAZ
3 Light kit http://amzn.to/1SP6MWt
sand bags http://amzn.to/1n89lG6
Tabletop (white grey wood) http://www.ikea.com/us/en/catalog/products/50251350/#/00240241
slider http://amzn.to/1TIJ0f6
AND THE PRODUCTION EQUIPMENT I USE
Desktop microphone http://amzn.to/1RYczrG
Adobe Premiere Pro CC http://amzn.to/1oZsiLX
Lynda.com courses
"Lift me up" Song by zhanic at Pond 5 http://bit.ly/pond5liftme

Chocolate Croissants Recipe Demonstration - Joyofbaking.com

Recipe here: http://www.joyofbaking.com/breads/ChocolateCroissants.htmlStephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Croissants. As soon as I started making homemade Croissants, friends and family asked me to make Chocolate Croissants (also known as Pain au Chocolat). They didn't have to ask me twice, as I too love a buttery croissant with a large chunk of dark chocolate inside.
We welcome questions on our FacebookPage: http://www.facebook.com/joyofbaking

French Viennoiseries - Croissant and Pain au Chocolat Recipe and Techniques. In that video, you will learn the best techniques to make delicious croissants and Pain au Chocolat - Laminated doughs - Get all the details needed to achieve the best results. Thank you!!! Share, like, Subs!
Recipe and procedure:
PÂTE À CROISSANT
Yield: 6--8 croissants
250g all-purpose flour
32 g granulated sugar
5g salt
10 grams soft cold butter
13 grams fresh yeast
95 grams water
50 grams milk
115 grams butter
For the Croissants
Prepare the dough by combining the sugar, flour, salt, soft butter and yeast.
Combine the water with the milk.
Add the liquids to the dry ingredients and mix with paddle attachment just to combine, for 2 minutes or until the dough comes together.
The dough will still be sticky. There will be a minimum of gluten development and there should be no dry spots.
Round the dough, cover with plastic and allow to proof in a 75 degree environment for approximately 60 minutes.
Flatten the dough and with a rolling pin, roll it out to a 12" x 12" square and wrap in plastic wrap.
Chill in refrigerator or freezer until dough is between 55 and 60 degrees.
Prepare the beurrage by softening the butter between plastic wrap or parchment paper using a rolling pin and shaping it into a rectangle of about 6" x 12".
Make the pâton. Place the butter rectangle in the center of the dough. It should be the same height as the dough. Pull the parchment paper away from the butter.
Wrap the side of the dough around the butter, they should meet in the middle.
Pound the dough slightly with the rolling pin to make the butter more extensible. You have 3 layers (dough, butter, dough)
First turn/fold (double or book) is with the butter addition. Roll the dough out to about 30" x 8" rectangle. Perform a double turn. You have 9 layers.
Rotate the dough so the spine is to your left and roll it again to about 30" x 8" rectangle. Perform a single turn. You have 25 layers.
Roll it to about 12" x 8" rectangle.
Wrap and refrigerate the dough for at least 60 minutes or overnight. The dough can be frozen at this point if needed.

Homemade Croissants Recipe Demonstration - Joyofbaking.com

Recipe here: http://www.joyofbaking.com/breads/HomemadeCroissants.htmlStephanie Jaworski of joyofbaking.com demonstrates how to make Homemade Croissants.
A French Croissant is instantly recognizable with its golden brown crescent shape that is so wonderfully crisp. And I just love how you can see the flaky layers that make up each ridge of the croissant. When you cut into one you find the dough has formed this beautiful honeycomb design with a texture that's both soft and flaky. Yes, you can make them at home. While it's a little time consuming, because of all the rest times, it's worth every minute. And once you master the basic dough, you can make plain Croissants, Chocolate Croissants (pain au chocolat), Danish Pastries, as well as a host of other sweet and savory pastries. And Croissants that are a few days old can be used to make Almond Croissants (croissants aux amandes).
We welcome questions on our FacebookPage: http://www.facebook.com/joyofbaking

les recettes de ma grand mere (le petit pain au ch...

When the sun dims dramatically Monday morning, that would be like an entire power plant unit shutting down for the Lone Star State's electricity grid. The much-anticipated solar eclipse will wipe out about 600 megawatts worth of electricity generation from Texas' growing solar power industry, according to officials with ERCOT, which manages the Texas grid.&nbsp; ... "That is not very much," she said about eclipse's influence ... ....

Multiple media reports Thursday reported a van crashed into dozens of people in the center of Barcelona Thursday killing two and injuring several people. Local Spanish media say two armed men have entered a restaurant after a van crashed into a crowd of people, according to Reuters, and police consider the incident to be terror related. Local media reports say two people were killed instantly when struck by the van....

The number of asylum seekers who are illegally crossing into Canada from the United States more than tripled last month, according to new data released on Thursday by the Canadian government which hints at the deep fears that migrants have about the recent U.S. administration immigration crackdown ...The RoyalCanadian Mounted Police said that an additional 3,800 asylum seekers were arrested crossing the U.S ... "It's not a crisis ... ....

The top two officers and the top enlisted sailors who were in charge when the USS Fitzgerald had a collision on June 17 that killed seven crew members will face disciplinary measures after seven crew members died from the incident, a senior Navy official said on Thursday. The Washington Post reported that Adm. William F ... The discipline varies but will include likely career-ending actions against the ship's captain at the time, Cmdr....

The Guardian reported that police announced one person was arrested in relation to the attack on Thursday where someone drove a white van through the busy, pedestrian area of Las Ramblas in Barcelona, Spain which has left at least 13 dead, and more than 50 injured ...Police said that the number of the dead was "bound to rise" since at least 50 people were injured after the attack, interior minister for Catalonia, Joaquim Form said ... ... U.S....

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Only three rookies have finished among the top 50 fantasy wide receivers each of the past two seasons. The two that appear to have a jump on making the top 50 this season are Buffalo's Zay Jones and Detroit's Kenny... ....

That salty water is then swept into shallower concrete pans, and left to concentrate further for another 10 days ... Each day, producers sweep the sea water across the pan to ensure it dries evenly ... The decision made it hard for local producers to compete and, with the sector in free-fall, the government announced it considered many of the salt pans to be illegal construction on public coastline....

The party also topped the chart of most donors with missing PAN or address details.&nbsp; ...More ... More ... More ... But the according to the ADR report, 99% of donations without PAN and address details – worth Rs 159.59 crore – went to the BJP. . Among donations to national parties, 1,933 entries (worth Rs 384.04 crore) did not have PAN details while 1,546 (Rs 355.08 crore) did not have address registered. Read More ... More ... ....

Print. By USA Wrestling, with help from Vincent Martino . Aug. 17, 2017, 8.09 p.m ... was dominant in Greco-Roman on the first day of the PanAmerican Schoolboy Championships on Thursday, winning seven gold medals and three silver medals in the 10 weight classes contested ... PAN AMERICAN SCHOOLBOY CHAMPIONSHIPS ... Original documenthttp.//www.teamusa.org/USA-Wrestling/Features/2017/August/17/USA-wins-seven-golds-in-freestyle-at-Pan-Am-Schoolboys....

The report also disclosed that a total of 1,933 donations through which national parties received Rs 384.04 crore do not have PAN details in the contribution form. Also, the parties have received Rs 355.08 crore from 1,546 donations which do not have address details in the contribution form. Interestingly, 99 per cent of such donations without PAN and address details worth Rs 159.59 crore went to the BJP... &nbsp;. . . . ....

And in the process wrote a cookbook, that just won the first place at the Gourmand Awards, in its category for the year 2016-17 ... And my mom pan-fried the patties fresh and stuffed them into buttered bread, with some cheddar cheese and each bite was full of flavour, and that flavour I feel, only comes through when my mom cooks it ... Some for love ... And walk in the direction of that burger that my mum has on the pan, specially for me ... ....

PresidentDonald Trump's right-hand guy Steve Bannon has been called everything from a "mastermind" to a "racist, anti-Semite." But regardless of what you think of Bannon, he just made a very good point about China... Bloomberg ... That has not panned out well." Related Articles ... ....

Projected top five NFL draft pick Arden Key is ahead of schedule on his recovery from offseason shoulder surgery, but LSU head coach Ed Orgeron doesn't expect him to return for the Tigers season opener against BYU. Key wore pads on Thursday, but hasn't been cleared to play yet ... "He's along and really shocked me ... New Orleans Saints' 2017 draft approach can't be panned now ... ....

Justice N ... The writ petitioner was also directed to be present in the court on that day for proper adjudication ... Subsequently, he obtained a passport, driving licence, PAN (Permanent Account Number) card for Income Tax purposes and even an Aadhar card identifying himself to be a male but could not succeed in his attempts to make the changes in his educational certificates and hence the present petition. ....

Miss Universe New Zealand first runner up Brooke Houia says the pageant was an "amazing experience", but admits criticism can hurt. The weekend's grand final - aired live on television for the first time in 25 years - was panned by the media. The 19-year-old Gulf Harbour resident says tall poppy syndrome could be to blame, and says it's a shame people feel the need to be negative. READ MORE ... *Miss Universe NZ was 'amazingly terrible'....

KARACHI. A key business policy advocacy group on Thursday called for long-term policies and restructuring of export package to promote value-added exports over a 10-year horizon ...Government announced Rs180 billion export incentives package in January to boost exports ... The pan-industry advocacy group said there is a significant potential to tap overseas Pakistanis to invest in infrastructure projects on a non-repatriable basis....

DeMarkus Acy is ready to bring his own game to the Missouri defense this year. The sophomore cornerback, whose right wrist is in a cast until Aug. 25 while recovering from surgery to repair a fractured scaphoid bone, sits atop the preseason depth chart at the position that suffered the hardest hit when Aarion Penton and John Gibson completed their eligibility ...Think again ... +2 ... New Orleans Saints' 2017 draft approach can't be panned now ... 2....

When I started out in political communications, it could still be assumed that August would be a deathly quiet period in the news cycle. This was pre-Brexit, pre-Trump and before social media dictated much of the media narrative ... We’ve had a flash in the pan tale of Jacob Rees-Mogg’s leadership ambition – driven largely by the fact that he has attracted a cult social media following ... the edges of a vast mass ... Read more....